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1 envelope unflavored gelatin
1/4 cup cold water
1 medium cantaloupe, very ripe
Artificial sweetener to equal 3 tablespoons sugar
1/3 cup nonfat dry milk
2 teaspoons lemon juice
1 teaspoon vanilla extract
Soften gelatin in cold water. Remove seeds from cantaloupe. Scoop out pulp and place in a small saucepan. Mash with fork (there should be about 2 cups). Add softened gelatin. Stir over low heat until gelatin is dissolved. Remove from heat. Add sweetener. Chill until mixture is slightly thickened. Combine milk, ice water, lemon juice, and vanilla in a small mixing bowl. Beat at high speed until mixture stands in peaks. Fold into thickened cantaloupe mixture. Spoon into a 1-quart mold. Chill until firm. Unmold to serve. Divide evenly. Makes 4 servings.
Copyright © Weight Watchers International, Inc. All rights reserved. Printed in U.S.A.
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12 ounces canned, drained tuna, flaked
1/4 cup prepared mustard
1 tablespoon Worcestershire sauce
1 1/2 cups (10-ounce package) frozen, chopped spinach, thawed and drained
1 tablespoon parsley flakes
1/4 cup skim milk
1/2 teaspoon imitation butter flavoring
1/4 teaspoon garlic powder
1/8 teaspoon mace
2 teaspoons grated lemon rind
Combine tuna with mustard and Worcestershire. Mix spinach with parsley flakes. Combine milk, butter flavoring, garlic powder, and mace; add to spinach. Spoon tuna fish in an even layer in a non-stick shallow baking dish. Top with spinach mixture. Bake at 375°F (moderately hot oven) for 10 minutes, or until bubbling hot. Serve tuna in a ring of spinach. Garnish with lemon rind. Divide evenly. Makes 2 dinner servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
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Preparation time: 15 mins.
Main utensil: sharp knife
For 4 people you need:
4 pickled herrings
1 small onion
1 eating apple
2 teaspoons lemon juice
1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)
salt
white pepper
To pick 6 herrings:
Brine: 2 oz. salt
1 pint water
Spiced vinegar:
1 pint vinegar, preferably white
1 tablespoon pickling spices
Fillet 6 large herrings, soak in the brine for 2 hours. Roll herrings, cover with cold spiced vinegar made by boiling vinegar and spices. Put into screw top jars with sliced onion, bay leaf. Leave 5-6 days.
1. Drain herrings. Cut in half lengthways; cut each half into 4 strips.
2. Arrange on serving dish.
3. Slice onion. Cover with boiling water, drain after 1 minute.
4. Core and slice apple, sprinkle slices with lemon juice. Reserve a few apple slices for garnish.
5. Blend rest of apple, onion rings, cream and 1/2 teaspoon lemon juice. Season well.
TO SERVE: Spoon dressing over herring pieces, garnish with apple slices – watercress may be used if desired.
TO VARY: Use yoghourt instead of soured cream, add a few capers and finely chopped gherkin to the mixture.
Pickled herring and beetroot salad: Mix chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.
TO STORE: Cover lightly with foil and keep in a cool place.
Photograph courtesy of the Herring Industry Bureau, ©Copyright Hamlyn Group Ltd. 1973
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350°
2 pounds ground beef
1/2 cup chopped onion
3/4 cup dried bread crumbs
3 1/2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup milk
2 tablespoons oil
2 cups water
2/3 cup red wine vinegar
1 cup sliced onions
1/4 cup brown sugar
1 teaspoon whole black pepper
1/2 teaspoon dried tarragon
1 bay leaf
9 whole cloves
1 teaspoon mustard seed
2 tablespoons flour
1/4 cup water
1/2 cup sour cream
Mix beef, chopped onion, crumbs, 2 teaspoons salt, pepper, eggs and milk. Shape into 1-inch balls. Sauté in oil in Dutch oven until brown on all sides. Mix water, vinegar, sliced onions, 1 1/2 teaspoon salt and brown sugar. Add to meat. Make a bag from cheesecloth; fill with whole pepper, tarragon, bay leave, cloves and mustard seed. Tie bag securely with a string; place in pot, cover and simmer 30 minutes. Remove bag with spices. Cool and freeze in plastic freezer containers. Serving day: Place in a 350° oven for 45 minutes or until heated through. Make a paste of flour and 1/4 cup water; add to sauce, stirring until slightly thickened. Stir in sour cream and heat through, being careful not to boil.
Serves:6 to 8
Preparation time: 1 1/4 HR
Approximate calories per serving… 365
SUGGESTED MENU
Red Cabbage-Apple Slaw
Sauerbraten Meatballs
Potato Dumplings
Garden Peas
Cherry Strudel
©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.
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2 1/2 to 3-pound frying chicken, cut up
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Hungarian paprika
1/4 cup butter or margarine
1 cup onions, finely chopped
8-ounce can tomato sauce
1/2 cup dry Sherry wine
2 teaspoons Hungarian paprika
1/2 teaspoon salt
1/2 cup dairy sour cream
6 ounces noodles, cooked
2 tablespoons butter or margarine, melted
Wash chicken and pat dry. Combine flour, 1 teaspoon salt, pepper and 1 teaspoon paprika; coat chicken with flour mixture. Melt butter in a large skillet and brown chicken. Set chicken aside. Add onions to skillet and cook until transparent. Add tomato sauce, wine, 2 teaspoons paprika, 1/2 teaspoon salt and chicken; cover and simmer 40 to 45 minutes, until tender. Drizzle melted butter over noodles and place on a serving dish. Place chicken on noodles. Blend sour cream into tomato mixture and heat to warm (do not boil). Pour over chicken.
Serves 4
Preparation time: 1 HR., 20 MIN
Approximate calories per serving… 600
SUGGESTED MENU
Fruit Cup
Chicken Goulash
Garden Peas
Angel Food Cake
From the Kitchens of Dorothy Taylor
©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
1 Reply
Preparation time: 10 minutes
Cooking time: 4 minutes
To serve: 4
You will need
5 oz. rump steak
1 small egg white
salt
little monosodium glutamate
2 tablespoons sherry
2 teaspoon cornflour
peanut oil
1 piece dried tangerine rind
7 oz. bean sprouts
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
Shred the beef across the grain into match sticks. Add the egg white, 1/4 teaspoon salt, 1/4 teaspoon monosodium glutamate, 1 tablespoon sherry, 1 teaspoon cornflour and 1 teaspoon peanut oil. Mix all well together and set aside. Soak tangerine rind until soft, then shred. Clean the bean sprouts. Heat 2 tablespoons peanut oil in a pan, add the bean sprouts, sprinkle with 1/2 teaspoonful salt and fry for 2 minutes. Remove to a plate. Heat another 2 tablespoons oil in the pan and add the shredded beef and tangerine and cook quickly until beef is cooked and becomes light brown. Add soy sauce, remaining sherry, 1/4 teaspoon monosodium glutamate, sugar and remaining cornflour mixed with 1 tablespoon water. Mix all well. Stir in bean sprouts and serve hot.
© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968
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6 slices beef liver, 1/2-inch thick (about 2 pounds)
Salt and pepper
1/2 cup flour
1/3 cup oil
1 cup minced onion
2 tablespoons flour
2 cups beef broth
2 tablespoons lemon juice
1/2 teaspoon lemon peel, grated
1 teaspoon sugar
2 tablespoons steak sauce
Season liver with salt and pepper. Dip in flour. Brown in oil in a large skillet. Cook to rare stage. Remove liver and keep warm. Add onions to pan and sauté. Sprinkle with 2 tablespoons flour. While stirring, add remaining ingredients; simmer until thickened. Add salt to tasted. Add liver and simmer 10 minutes while spooning sauce over liver.
Note For unusual taste treat, substitute 2 teaspoons Angostura Bitters for steak sauce.
Serves 6
Preparate time: 25 min.
Approximate Calories per serving…350
SUGGESTED MENU
Lettuce Hearts with Herb Dressing
Liver with Lemon Sauce
Mashed Potatoes
Peas and Carrots
Blueberry Tarts
© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
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6 tablespoons butter or margarine
4 tablespoons finely chopped onion
4 tablespoons finely chopped green pepper
1 scallion, including top, coarsely chopped
2 tablespoons chopped parsley
1 cup sliced fresh mushrooms
2 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground mace
Dash Tabasco
1 cup half-and-half (half milk, half cream)
1 1/2 cups cooked crabmeat*
3 tablespoons dry sherry
1. In medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley, and mushrooms; sauté until soft but not brown. Set aside.
2. In large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace, and Tabasco.
3. Add sautéed vegetables and half-and-half. Bring to boiling, stirring. Reduce heat, and add crabmeat; simmer, uncovered, 5 minutes.
4. Just before serving, stir in sherry.
Makes 4 servings.
*Or use 2 pkg (6-oz size) frozen crabmeat, thawed.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
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1 tablespoon butter or margarine
1 large onion, thinly sliced
1/2 cup coarsely chopped green pepper
1 clove garlic, minced
2 tablespoons flour
1 lb smoked pork sausage or ham, cut in 1/2-inch cubes
3 cups cooked shrimp shelled and deveined (about 1 lb)
5 cups diced peeled tomatoes
2 tablespoons chopped parsley
2 cups raw long-grain white rice
2 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
1/8 to 1/4 teaspoon cayenne
1. In large, deep skillet or Dutch oven, heat butter. Add onion, green pepper, and garlic; sauté 5 minutes, until tender.
2. Remove from heat. Stir in flour. Gradually add 2 1/2 cups water, stirring until smooth.
3. Return to heat. Add remaining ingredients; bring to boiling, stirring.
4. Reduce heat to simmer; cook, covered but stirring occasionally – about 30 minutes, or until rice is tender.
5. Serve sprinkled with additional chopped parsley, if desired.
Makes 8 servings.
©1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
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2 cups tomato juice
1 tomato, chopped
1/3 cup peeled cucumber, chopped
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
3 tablespoons lemon juice
2 tablespoons oil
1/8 teaspoon cayenne pepper
1/2 teaspoon Worcestershire Sauce
Accompaniments: 1/2 cup each – croutons, chopped tomato, unpared cucumber slices, chopped green pepper, chopped onion
Blend all ingredients (except accompaniments) and chill for several hours. Serve with accompaniments.
Serves 4
Preparation time: 20 min.
Approximate calories per serving…65
SUGGESTED MENU
Gazpacho
Stuffed Avocado
French Bread
Walnut Cake
From the Kitchens of Dorothy Taylor
©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
